Beef
4- (5 oz portions) Center cut beef filets
Kosher salt
ground fresh black pepper
2 ounces canola oil for sauté pan
8-ounces Sauce Americana (see recipe)
8-ounces of demi glace (see recipe)
Lobster
1-pound lobster tail
2 cups water
1 cup white wine
lemon slices(1 lemon)
Rosti Potato
2 large Yukon gold potatoes
kosher salt
fresh white ground pepper
4 oz clarified butter
1 bunch of asparagus
Method:
1. Remove lobster from shell, reserve for Americana sauce. Poach Lobster tails in water, wine and lemon for 8 minutes.
Rosti Potato:
1. Have a fry pan large enough for 4-potato rosti (4”-5” in diameter) (10-12cm) on a medium high heat. Peel and grate potato into a bowl. Season with salt and pepper and mix well.
2. Add clarified butter to hot pan and using ring mould add potatoes and press into rounds approximately _ inch thick. (12mm)
3. Cook until golden brown on both sides approximately 4-5 minutes per side and remove to a parchment lined baking sheet
These may be made up to an hour in advance and left at room temperature or a day ahead and refrigerated.
4. If making ahead, preheat oven to 350ºF (176ºC) and bake room temperature potatoes for approximately 20 minutes or until hot.
Asparagus
Trim asparagus and blanch approximately 45 seconds to 1 minute. Immediately immerse in ice bath. The vegetables may be prepared up to a day in advance and kept in the fridge.
Reheat on baking sheet in the oven.
Beef Tenderloin:
Preheat sauté pan on medium high heat. Season beef all around with salt and black pepper. Add oil to pan and when hot place beef into pan and let brown approximately 2 minutes then turn over and brown 2 minutes. Set aside and place in a pan.
Plating:
In a preheated 375ºF (190ºC) oven put potatoes on bottom rack. Bake for 8 minutes Turn potatoes over and cook for an additional 8 minutes. Add pan of beef for approximately 3-5 minutes beef should be about med-rare. Add asparagus to oven and heat for 3 minutes. Remove from oven and let rest approximately 2 minutes. You can leave vegetables and potatoes in oven to keep warm. Turn oven off.
Fan 4 ounces of lobster on _ the plate, fan asparagus around the plate. Place potato in the center of the plate, slightly off set, place beef on top of the potatoes. Pour _ ounce of lobster sauce over sauce Americana and _ ounce of demi glace over the beef, garnish with strips of yellow and red peppers on top of the beef.
Sauce Americana
Ingredients:
8 ounce lobster shells
3 tablespoons olive oil
4 tablespoons butter
1 small leek, finely chopped
1 small onion, finely chopped
2 small shallots, minced
1 clove garlic, crushed
5 tomatoes, chopped
1 tablespoon tomato purée
2 sprigs thyme
1 sprig tarragon
1/2 bay leaf
2 tablespoons brandy
Salt and freshly ground pepper
Method:
Heat the oil and 1 tablespoon of the butter in a pan. Add lobster shell and cook slowly for 4 minutes. Add the leek, onions, shallots and garlic to the pan. Reduce the heat to low and cook slowly for about 5 minutes until the veggies are soft. Stir in the tomatoes, tomato puree, tarragon, thyme, bay leaf, wine and brandy. Bring to a gentle boil, reduce the heat and simmer for 20 minutes. Strain the sauce through a sieve and pour back into the pan. Add the sliced lobster meat and gently heat for about 2 minutes. Taste, add a little cayenne and taste again. You can add a little sugar if you think the sauce is too acidic. Remove from the heat and stir in the rest of the butter.
Demi-Glace
Ingredients:
1 medium yellow onion, peeled and chopped
1 carrot, peeled and chopped
1/4 cup flour
2 Tbsp. tomato paste
10 sprigs parsley
2 bay leaves
2 sprigs thyme
2-1/2 quarts (10 cups) beef stock
Method:
Render fat from bacon in a large saucepan over medium-low heat, about 15 minutes. Add onions and carrots and cook, stirring occasionally, for 5 minutes. Sprinkle vegetables with flour and continue cooking, stirring occasionally, for 10 minutes. Add tomato paste, parsley, bay leaves, thyme, and 2 quarts (8 cups) beef stock. Simmer, skimming occasionally, over medium heat until sauce has reduced by three-quarters, about 3 hours. Strain sauce; discard solids and return to pan. Add remaining 2 cups beef stock and simmer over medium heat until sauce has reduced by half, about 2-1/2 hours, then strain.
Note: In a pinch for sauce preparation, use McCormick or Knorr classical brown sauce and/or Béarnaise for a substitute for Sauce Americana.
